Erzurum Sour Stuffed Product Description and Distinctive Features: Erzurum Sour Stuffed Grape Leaves is a traditional dish from the Erzurum region, made by wrapping a stuffing mixture in grape leaves. The filling consists of ground beef with a moderate fat content, onions, tomato paste, sour plums or cornelian cherries, rice, black pepper, and salt. The characteristic sourness of this dish comes from the addition of sour plums. It is typically served with a generous topping of garlic yogurt. The sour plums featured in Erzurum Sour Stuffed Grape Leaves are locally referred to as "salor" in the region. This dish has deep historical roots and plays an important role in the culinary heritage of the Erzurum province. As a result, it is closely tied to the local culture and geography. Production Method: For making Erzurum Sour Stuffed Grape Leaves for 4 people, the required ingredients and production method are outlined below. Ingredients: - 500 g medium-fat ground beef - 250 g fresh or pickled grape leaves - 40 g tomato paste - 2 medium-sized onions - 250 g sour plums (salor) or cornelian cherries - 75 g rice - 400 - 500 ml water - 7 g black pepper - 8 g salt - 500 g strained yogurt - 5 cloves of garlic Finely chop the sour plums or cornelian cherries and place them in a pot. Add 150 ml of water and heat for 10-15 minutes to ensure the plums melt evenly. For the dolma filling, combine finely chopped onions, rice, ground beef, the melted sour plum mixture, tomato paste, salt, black pepper, and 100 ml of water in a bowl. If you're using pickled grape leaves, soak them in hot water for a while to reduce the saltiness and soften them, then drain the excess water. Remove the tough parts of the leaves, and ensure the shiny side is on the outside. Place the filling in the center of each leaf and roll them tightly. Arrange the rolled dolmas in a pot, layering grape leaves at the bottom. Cover with a plate, add 100 ml of water, and cook over low heat for about 15 minutes until the leaves soften. If necessary, add 200 ml of hot water during cooking, depending on how much the leaves have softened. Grate the garlic and mix it with strained yogurt. Once cooked, pour the garlic yogurt over the Erzurum Sour Stuffed Grape Leaves and serve hot.